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Chad Yakobson, MSc.

Brewing and Distilling

I’m a Colorado native, craft beer enthusiast and the Owner/Brewer of Crooked Stave Artisan Beer Project. The research contained throughout this site is a collection of lab work and fermentation trials that was the topic of my dissertation for an MSc. degree in Brewing and Distilling from the International Centre for Brewing and Distilling located at Heriot-Watt University in Edinburgh, Scotland. I’ve always been fascinated with the Biochemistry behind yeast fermentation. Studying Brettanomyces spp. gave me the chance to learn more about a yeast species which is relatively understudied in the brewing industry and gain a complex understanding of its fermentative behavior.

I’m open to being contacted about anything brewing related, including barrel-aging and yeast culturing. My interests involve the sensory aspects of beer flavor and aroma, especially the influence yeasts have on their development. Most importantly I’m interested in the rarely studied effects of bacteria souring organisms and the so called “wild yeasts” Brettanomyces. Cheers,

“Chad is a bright guy with a passion for beer related micro-biology. I’ve learned more about Brett from him than just about anyone around and his input has helped us make better Brett beer.” – Larry Horwitz, Head Brewer at Iron Hill Brewery, West Chester